The Best Garlic Parmesan Breadsticks

If you are looking for one bread recipe that can be your go-to for the rest of your life, this French Bread Recipe is your BFF. It can do everything: awesome French Bread, pizza dough, dinner rolls, artisan bread, and even this ridiculously easy and delicious recipe for The Best Garlic Parmesan Breadsticks. They are so fluffy and perfect, and the garlic butter and parmesan cheese on top really make them special. Every time I make these, they disappear in seconds. You are going to love this recipe so much!

I needed to make some breadsticks for a school banquet. It was a busy day, so I decided to use my go-to French Bread dough and try something new. It was soooo easy, like, even easier than making the dough into actual loaves of French Bread. I couldn’t believe how quickly they got gobbled up at the banquet. Needless to say, they are my new go-to, and I made them two more times that week for my family. If you want a sweet version, try using regular butter and cinnamon sugar as the topping, and then dipping them in cream cheese frosting. SOOOOOO GOOOOOOD!

Serve the Breadsticks with these Great Recipes

step-by-step pictures for how to make the Best Garlic Parmesan Breadsticks

Frequently Asked Questions about how to make The Best Garlic Parmesan Breadsticks

How many breadsticks will this recipe make?

This recipe will make between 30-40 breadsticks. Sometimes I use half the dough for breadsticks and half for making pizza.

Can I use bottled parmesan or do I need freshly grated parmesan?

You can use any type of parmesan for these breadsticks. I have used freshly grated and bottled, and both have worked great.

Is there any way to speed up the dough rising?

If I need the dough to rise in a hurry, I preheat my oven to 200 degrees while I am preparing the dough. Then I turn the oven off, put a hot pad on the rack, put my dough on the hot pad, and close the warm oven. (The dough needs to be in a plastic bowl if you do this, so the bowl doesn’t conduct heat.) This usually cuts the rising time in half.

Do I butter the breadsticks before they rise or after they rise?

Butter them before they rise. Cut them before as well.

If I don’t have a baster, how should I get the butter on the breadsticks?

If you don’t have a baster, I suggest pouring butter on the rolled-out dough and spreading it around with the back of a spoon before slicing the breadsticks.

Will these Breadsticks work with gluten-free flour?

I haven’t tried it, so I can’t say. However, as with most recipes, if you have a good gluten-free flour blend, it is worth a shot and should work quite well.

Can I freeze the cooked breadsticks?

Yes. Just be sure they are completely cooled before putting them in an airtight ziplock bag. I would suggest using them within 1 month of freezing. Bread tends to take on flavors in the freezer.

baker’s tools:

The Best Garlic Parmesan Breadsticks

Prep time

2 hours

Cook time

10 mins

Total time

2 hours 10 mins

These breadsticks are so fluffy and perfect, and the garlic butter and parmesan cheese on top really make them special. For a sweet version, use regular butter and cinnamon sugar as the topping, and then dip them in cream cheese frosting.

Author: Maria

Recipe type: Bread

Serves: 30-40

Ingredients

2¼ cups warm water (temp of a baby's bath water)
2 tbsp yeast (active dry yeast or instant yeast)
2½ tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil
5½-6 cups all-purpose flour
½ cup butter, melted
½ tsp garlic salt
½ tsp garlic powder
½ cup parmesan cheese

Instructions

In a large plastic mixing bowl or in a stand mixer, combine warm water, yeast, and sugar. Allow to proof for 5-10 minutes or until the yeast gets foamy and bubbly. If using instant yeast, you don't need to wait for it to proof.
Next, add the salt and olive oil. Mix together with a fork (or in a mixer), and then add 5½ cups of flour.
Mix well and knead for 5-6 minutes with your hands or mix in a stand mixer for about 5 minutes or until the dough has a nice springy and smooth consistency. Whether you are using your hands or the mixer, you may need to add a little more flour. You can add up to ½ cup more if needed.
Form the dough into a ball at the bottom of your bowl and cover it with a kitchen towel or plastic wrap.
At this point, you can do one of two things: 1) Let the dough rise for 30 minutes and knead it down and let it rise for 30 more minutes, or 2) you can knead it down every 10-15 minutes for an hour. If your dough is still in your mixer, you just turn it on for a few seconds every 10-15 minutes. Both methods yield great results.
It is also okay if you let it rise the whole hour before kneading down, but the gluten will be broken down a little differently if you do it multiple times in the hour, and the dough will have a less yeasty taste.
Once you have reached an hour of total rise time, you are ready to roll out the dough and make your breadsticks.
Prepare two large cookie sheets with baking liners or spray them with cooking spray.
Next, divide the dough in half and put one half on each cookie sheet.
Using your hands, press the dough out evenly until it is almost the size of the cookie sheet. When you think you have it big enough, press it out a little more.
Use a pizza cutter to slice the dough as pictured above into 1-inch strips and then in half across the middle.
In a small bowl, melt the butter and then add the garlic salt and garlic powder.
Next, use a basting brush to brush it generously onto the cut breadstick dough. Then sprinkle them with parmesan cheese.
Cover with plastic wrap and let rise for 45 minutes to 1 hour. Repeat with the second pan of breadsticks.
Once the breadsticks are risen and nice and puffy, bake at 425 degrees for 8-10 minutes or until golden brown on top.
Serve and enjoy!